The traditional wok is a round-bottomed cooking utensil that originated in China sometime between the 10th and 13th centuries. Because of its unusual shape, its surface heated evenly and food cooked more quickly. That was important to a people who had limited food and fuel.

Meeting today's cooking demands

Amway has taken this time-honoured cooking utensil and made it fit for the 21st Century. The first thing you will notice about the new iCook™ 7-Ply Wok is that, unlike a traditional curved wok, it has a flat bottom. Built for today's kitchen, and not for an open fire, the flat bottom was designed to be used on electric, gas, ceramic and induction stovetops. The wok's seven layers of aluminium steel core construction promote even heat distribution for faster cooking and energy savings, and - like all iCook Cookware - it uses the VITALOK™* Cooking Method to seal in nutrients, colour and flavour. Extremely versatile, the iCook 7-Ply Wok can be used for everything from frying, to poaching, braising and roasting, to steaming.

Free accessories

The iCook 7-Ply Wok comes with a Steamer Rack to steam vegetables or fish, and the Lotus Blossom Rack to keep food warm while preparing other ingredients.

Eggplant rolls with herbs and cheese cream

Now that you know the benefits of the iCook 7-Ply Wok, try out this finger licking appetiser recipe to entertain your friends..

Ingredients

2 medium-sized aubergines

AMWAY™ da Carapelli Extra Virgin Olive Oil

100g gouda, grated

150g cottage cheese

4g garlic, chopped

40g walnuts, chopped

40g coriander, basil or parsley, chopped

3g paprika and salt and pepper to taste

Wash aubergines and cut lengthwise into thin slices using the iCook Chef Knife. Salt slices and let stand for 5 minutes to sweat. Rinse and dry.

Pour oil into the iCook 7-Ply Wok and heat. Fry aubergine slices until they have a brown crust. Remove and lay on a paper towel to remove excess oil.